I started seasoning with bunch of herbs- Sage, Thyme and Rosemary.Per traditional recipe I placed on leaf of sage in each pork cutlet. I also brushed each cutlet with garlic EVOO, and seasoned with my own seasoning salt and Mediterranean seasoning mix.

<center> <a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0331.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0331.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0332.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0332.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0334.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0334.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0335.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0335.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0336.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0336.jpg" border="0" alt="Photobucket" ></a></center>The ribs were done the same way except I chopped the herbs finely any sprinkled them all over.<center> <a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0337.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0337.jpg" border="0" alt="Photobucket" ></a></center>For the poultry, I chopped the herbs finely, added lemon zest and made a paste of EVOO, garlic, lemon juice, and the herb/zest mixture. Also used same seasoning as above.<center> <a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0339.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0339.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0341.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0341.jpg" border="0" alt="Photobucket" ></a></center><center> <a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0342-1.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0342-1.jpg" border="0" alt="Photobucket" ></a></center>I let all the meat marinate over night.The day of the party we started skewering the ingredient. I cut up the potatoes last so they wouldn’t turn brown and wrapped the chicken breasts with bacon and added sage leaves between the layers of meat per traditional recipe.Started cooking about 2:30 in the afternoon and an hour into cooking I added butter, bacon and herbs to two channels that were setting on top of each spit and had several holes drill into them for auto basting Started salting with coarse sea salt 2 hours into cooking. This salt melts very slowly and coats the meat.Maintained the grill temp around 250 degrees or less and cooked the meat for a total of 4 hours.Some thumbnails during the cooking process (click on them to expand)<center> <a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0359.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0359.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0360.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0360.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0362.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0362.jpg" border="0" alt="Photobucket" ></a><a href="http://s45.photobucket.com/albums/f62/bbcue-z/?action=view&amp;current=IMG_0367.jpg" target="_blank"><img src="http://i45.photobucket.com/albums/f62/bbcue-z/th_IMG_0367.jpg" border="0" alt="Photobucket" ></a></center>Made a big pot of polenta to go with the meal- traditionally served with this dish

The cooking was done at 6:30 pm and I removed all the metal panels around the grill to reveal the “Spiedo Bresciano” And dinner is served!!The meat was perfectly cooked and the flavor was awesome. My biggest surprise was the Ribs. They were so good and tender. Since I was not used to eating ribs that weren’t coated with sweet rub and bathed in BBQ sauce, I thought they were going to be plain, but they really had a good flavor and I’d cook them again like this. The pork shoulder cutlets were also very tender and flavorful.

Sorry for posting too many pix, but I wanted to illustrate the whole process. It was a successful first attempt, but lots of work…I think this may have been the first Spiedo Bresciano in America……

Last edited by BBcue-Z on Fri Sep 07, 2012 2:18 pm, edited 1 time in total.